Have you tried coconut syrup yet? This is a super creamy and delicious homemade coconut syrup you can pour over pancakes, French toast, waffles and more. Skip the maple syrup and reach for this syrup made with full fat coconut milk, honey, sugar, vanilla and cornstarch to thicken the sauce to the perfect consistency.
I was vacationing in Hawaii the first time I tried coconut syrup. I had ordered tropical banana pancakes, and this white coconut-flavored syrup was drizzled over the top. It was delicious, and I knew I would always want coconut syrup on my pancakes. But, since the syrup isn’t sold in the states, I’ve been making it instead (made with healthier ingredients).
How to Make Coconut Syrup
This syrup offers tons of coconut flavor, the perfect way to dress up your dish. This homemade syrup is one you will want to make over and over again. Full of tropical flavor with amazing taste.
Step One: Start by adding the coconut milk into a small sauce pan on the stove on medium heat. Then, add in the sugar, honey, and corn starch.
Step Two: Heat and whisk until all the cornstarch is mixed in well and there are no stiff pocket areas.
Step Three: Once the mixture comes to a low boil, then reduce the heat to low and simmer as directed. Make sure to whisk occasionally.
Step Four: Remove from the heat and stir in the vanilla extract and then allow the syrup to cool.
Coconut Syrup Ingredients
- Coconut Milk – Make sure that you are using full fat coconut milk for this. (You can also make your own coconut milk at home.) It is needed for it to be a creamy and flavorful consistency. Otherwise you will find it lacks flavor a bit.
- Arrowroot or Cornstarch – You can use arrowroot powder in replace of cornstarch if you would like. This is the thickening agent for the syrup.
- Sugar – The sugar is going to help sweeten up the syrup. Pure cane sugar works great, but other granulated sugars can be used also. Darker sugars like date or coconut sugar will turn the syrup a darker color.
- Honey – When you add in some honey it sweetens but also works great for thickening as well. Agave syrup is a great vegan substitute for honey in this recipe.
- Vanilla – Vanilla extract is what I used but you could even swap with coconut extract for more coconut flavor.
You will want to store the syrup in the fridge in an airtight container. The syrup needs to stay refrigerated until you are ready to use it. This will store for 1-2 weeks in the fridge.
So this syrup is a thicker syrup like you would find in a homemade buttermilk syrup. Use for pancakes, waffles, and other breakfast items. You could also drizzle on ice cream for a sweet treat.
Cream of coconut and Torani coconut syrup are used for adding a lot of flavor to mixed drinks. You will find that this syrup is more for pouring over baked items to eat, not to mix in drinks or even alcoholic beverages.
Coconut Syrup Recipe
Learn how to make Hawaiian coconut syrup with this simple recipe made with coconut milk, honey, sugar, and vanilla extract.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Hawaiian
- 1 can of full-fat coconut milk
- 2 teaspoons cornstarch or arrowroot powder
- 1/2 cup organic sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Add coconut milk to a saucepan over medium heat. Bring to a simmer and add in the arrowroot, sugar, and honey.
- Whisk until well combined. Reduce the heat to low and simmer and cook the syrup for 5-7 minutes, whisking occasionally.
- Remove the coconut syrup from the heat and add in the vanilla extract. Stir to combine.
- Allow the syrup to cool before serving.
- Serve with banana pancakes, pancakes, or waffles, and top with shredded coconut or toasted coconut and coconut whipped cream.
- Serving Size: 2 tablespoons
- Calories: 153
- Sugar: 15.5g
- Fat: 9,5g
- Carbohydrates: 17.5g
- Protein: .5g